We love the combination of lemon zest and toasted breadcrumbs in this quick and easy pasta recipe for one. This healthy dinner is made with rotisserie chicken and quick-cooking spiralized zucchini and baby zucchini, so you get a complete meal in just 10 minutes.

Sara Haas, R.D.N., L.D.N.
Source: Diabetic Living Magazine, Summer 2019


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add zucchini; cook for 1 minute. Add spinach and chicken; cook for 1 more minute. Season with salt and pepper; remove from heat. Add cooked spaghetti, Parmesan, lemon zest, and lemon juice; toss to combine. Sprinkle with toasted panko and serve.



Tips: Make your own zucchini noodles with a spiralizer; you'll need 1 small zucchini (about 2 oz.) for 1 cup of zoodles. Or look for a package of fresh zucchini noodles in the produce department.

To toast panko breadcrumbs: Set a small skillet over medium heat. Add panko and cook, stirring often, until golden, about 2 minutes. For extra flavor, melt 1 tsp. butter in the pan before toasting the breadcrumbs. Note that you can do this step first, using the same pan you'll use to prepare the rest of the recipe.

To make ahead: Cook pasta up to 1 day ahead and refrigerate.

Equipment: Vegetable spiralizer

Nutrition Facts

349.8 calories; protein 28.6g 57% DV; carbohydrates 26.9g 9% DV; exchange other carbs 2; dietary fiber 4.2g 17% DV; sugars 3g; fat 15.3g 24% DV; saturated fat 3.8g 19% DV; cholesterol 65.7mg 22% DV; vitamin a iu 2108.4IU 42% DV; vitamin c 31.7mg 53% DV; folate 44.3mcg 11% DV; calcium 187.1mg 19% DV; iron 2.7mg 15% DV; magnesium 90.7mg 32% DV; potassium 516.8mg 15% DV; sodium 712.4mg 29% DV.